Pastelitos De Carne (Cuban Picadillo Filled Pastries

• Refrigerated

  • 1 Egg

• Condiments

  • 1 Agave nectar or simple syrup, Light

• Baking & Spices

  • 1/3 cup All-purpose flour

• Bread & Baked Goods

  • 1 package Puff pastry, frozen

• Other

  • ½ cup of picadillo

Found on delishdlites.com

Description

Ingredients

• 1 package (2 sheets) frozen puff pastry, thawed
• ⅓ cup all purpose flour
• ½ cup of picadillo
• 1 egg, beaten
• Light agave nectar or simple syrup

Directions

• Unfold your first sheet of puff pastry, and dust both sides with flour so its not sticking to the board.
• Using your 2 round cookie cutter, or a narrow glass, cut out as many circles are you can from the first sheet. I got 27 out of this sheet. Place them into a baking sheet lined with parchment paper.
• Place about ½ teaspoon of the finely ground meat mixture into the center of the circle.
• Cut out a second set of discs from the 2nd sheet of puff pastry. Brush the edges of each circle with a bit of the beaten egg mixture.
• Place a disc of pastry onto of the meat mixture, pressing the sides with your fingers to fold the dough around the meat mixture.
• Using a fork, press down the edges of the circle to seal the two discs together. Cut a small slit into the top of the assembled pastelito, to allow steam to escape while baking.
• Bake the pastelitos at 400F for 15-20 minutes, on the highest rack in your oven. If the bottoms are getting dark but the tops are still not golden, you can broil them for a minute or two, but watch them! They can burn in an instant.
• Once theyre out of the oven, lightly drizzle them with the agave nectar, or simple syrup You dont want to drown them, you just want them to have a kiss of sweetness. Then devour, and repeat!